Heat oven to 350 degrees.
2 sticks unsalted butter
1 cup coarsely ground almonds (that have been baked for 8 minutes @350 degr. & cooled completely)
Preheat oven to 350° and line baking sheets with parchment paper or use a plain aluminum ungreased baking sheet.
Cream together butter and 2/3 cup of sugar until fluffy. Beat in extracts. Stir in flour and beat til well mixed. Finally, add almonds.
Pinch off tsps. of dough and roll each piece into cylinder 1-1/2 to 2 in. long, form into a crescent shape. Place 1 inch apart on baking sheets.
Bake 15-18 minutes or til lightly browned. Let cool, then roll in sifted powdered sugar.
2/3 cup sifted powdered sugar, plus more for rolling
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2-1/2 cups flour
1 cup coarsely ground almonds (that have been baked for 8 minutes @350 degr. & cooled completely)
Preheat oven to 350° and line baking sheets with parchment paper or use a plain aluminum ungreased baking sheet.
Cream together butter and 2/3 cup of sugar until fluffy. Beat in extracts. Stir in flour and beat til well mixed. Finally, add almonds.
Pinch off tsps. of dough and roll each piece into cylinder 1-1/2 to 2 in. long, form into a crescent shape. Place 1 inch apart on baking sheets.
Bake 15-18 minutes or til lightly browned. Let cool, then roll in sifted powdered sugar.
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